Recipie for Arepas con Huevos

thundernco says on Jan 13, 2005, 09:17:

We order the pre-made arepas and flour from:
http://www.hatogrande.com/scripts/prodList.asp?idCategory=252

Not a recipe but hope it helps anyway. Not only that, your wife may be able to find other Colombian things she's missing. -TNC

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Miguel says on Jan 13, 2005, 09:36:

Donde en Colorado? With the latino population in that state you should be able to find what you need; look for Doñarepa corn meal from Colombia or even a better choice, according to colombianos in the states is PAN from Venezuela. The Mexican white cheeses are a decent substitution for Colombian cheese, and I am betting Desi will send you a recipe.

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Desideria (Moderator) says on Jan 13, 2005, 09:49:

arepas de huevo AREPAS DE HUEVO



Tiempo de preparación: 30 minutos
Número de porciones: :8
Nivel de dificultad: Normal
Categoria: Amasijos
Tipo de comida: *Costa Atlántica
Light: No


Descripcion:

La Costa Atlántica es un puerto abierto al mundo y esto se refleja en su cocina, que mezcla el sabor tropical y autóctono para mostrar sus costumbres culinarias. La arepa de huevo es una de sus recetas típicas que se ha dado a conocer en todo el resto del país.

Ingredientes:

1 libra de maíz pilado
8 huevos
2 cebollas cabezonas
1 unidad de tomate maduro
Sal y pimienta al gusto


Preparación:

Poner el maíz en remojo el día anterior. Tomar la mitad y cocinar en agua durante 20 minutos. Agregar la otra mitad cruda y dejar enfriar. Moler todo con un poco de sal y amasar.

Mientras tanto, batir los huevos con las cebollas y el tomate. Sazonar con sal y pimienta.

A continuación, tomar porciones de maíz y formar bolas, aplanarlas sobre hojas de plástico o de plátano, hasta que queden de ½ cm de grosor y de 10 cm de diámetro.

Seguidamente, freírlas en el aceite caliente hasta que suban y se esponjen. Retirarlas con una espumadera, hacer una pequeña ranura y rellenarlas con la mezcla de huevos, cebolla y tomate. Cerrar la ranura con un poco de masa cruda y presionando y poner de nuevo en el aceite durante 2 minutos, hasta que se doren.

Receta publicada por: Círculo de Lectores

Saludes,
Desi

"When shall we three meet again? In thunder, lightning, or in rain?"(First Witch in Macbeth)

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Miguel says on Jan 13, 2005, 10:32:

A la orden Siempre DESI ROCKS.

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KirkWest53 says on Jan 13, 2005, 10:53:

Gracias todos Miguel and Desi, thanks for the input. WE have the PAN from Vz, and have tried Maseca from Mx. We'll try the recipie now.

Thanks again

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paisa29 says on Jan 13, 2005, 11:23:

are you talking about arepa de huevo or arepa paisa?

"Fill the earth with the light and warmth of hospitality" Conrad Hilton

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Gator says on Jan 13, 2005, 11:26:

English Make some arepas the easy way by using the prepared mix available in most USA stores where there is a Latin American population.
After cooking the arepas cut the arepas but not all the way through-just leave a pocket. Scramble the eggs with the tomato and onion. Stuff the cut arepa with the egg mixture and seal the opening with some of the areapa dough. Toss back into the hot grease cook for a couple of minutes, drain, eat and enjoy.

Real popular in the la costa reigon, expecially Santa Marta and Barranquilla

"Credidi pretio parvo emere et magno vendere tibi in animo fuisse!" .

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Desideria (Moderator) says on Jan 13, 2005, 11:27:

paisa29, the recipe I copied is called "arepas de huevo" de la comida de la costa, published by circulo de lectores on terra.com.co website.
Saludos,
Desi

"When shall we three meet again? In thunder, lightning, or in rain?"(First Witch in Macbeth)

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Gator says on Jan 13, 2005, 12:21:

Desi is Correct on This But.. so is paisa 29. It is really six of one half a dozen of another. I am sure in Venezuela they call it : Arepa de Cracas.

"A rose by any other name would smell as sweet."

"Credidi pretio parvo emere et magno vendere tibi in animo fuisse!" .

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vkaleda says on Jan 13, 2005, 13:15:

arepa de huevos You can follow the receipe and try to make them yourselves, but believe me they will never taste as good in Colorado (I also live in CO, married to a Colombian) as they do in Cartagena....I think it has something to do with the oil, humidity, salt air and the special way the negritas put them together that makes them taste sooooo good.

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umm says on Jan 13, 2005, 15:34:

be careful,
you probably dont mean 'arepas con huevas' cierto jajajaja

UMM

My Forum

william_andrew_channell says on Jan 13, 2005, 16:17:

AREPAS!?!? OK guys, let's remember to keep it in English - 'corn cakes'.

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KirkWest53 says on Jan 14, 2005, 08:36:

Arepas de Huevos Paisa,
The arepas I have had use a whole egg inside. Normal arepa outside. They are wonderful. Once on a but trip from Barranquilla to Tolu, we stopped at one little puebla and bought some from the street vendors. Delicious.

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KirkWest53 says on Jan 14, 2005, 08:39:

Me culpa OOPPPS, mi espanol noes bueno. Algunas cosas yo hago errors.

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Desideria (Moderator) says on Jan 14, 2005, 09:30:

a whole egg Yes, I've eaten those kind of arepas de huevo also. They were the only kinds I actually liked. I have never been able to make them myself, though. I'm a fairly decent cook but I can't make the simple arepa from the P.A.N corn flour following the extremely simple instructions from the back of the bag. I'd think it's just an ordinary, rather large arepa, split open and the whole raw egg slid inside without breaking the yolk, returned to the griddle for a couple of minutes more. I've tried it, but no success.
Cheers,
Desi

"When shall we three meet again? In thunder, lightning, or in rain?"(First Witch in Macbeth)

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elmodefoque says on Jan 14, 2005, 10:04:

If you guys want the best arepas de huevo, go to a little place off the road not too far from El Rodadero with dirt floor and that smell of burning leña. They make the best arepa de huevo perico, and I’m not talking “perico” as in coke, blow, that stuff some of you nuts shove up your nose, I’m talking egg omelet, costeño style. This guy was featured in many magazines and is officially recognized as the best arepa making modefoque in the planet.

I'll get there, when I get there!

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oldbongo says on Jan 14, 2005, 10:08:

fianally.... the oldgringo gets his chance...

first one cost 2 pesos..
now they cost 1000 pesos..

the oldgringo has been addicted to these things and
has been watching the old ladies make them for 135 years.
that's why he is so fat, and bald and ugly...

this is how they do it.....practice,practice practice....

practice opening an egg, taking off only the top of the shell.
this is important,because you only have two hands.

practice the filling: ..coarsly chopped potatoes cooked soft with onions,sweet red pepper, and spicy ground beef.

practice the yellow corn flour dough:..big bowl..

yellow corn flour...a little salt, a lttle sugar,
enough lukeWARM water to make a loose dough...mix
let it stand for 15 min.it should then be thick enough to form
a dense, but soft,tennis ball.
should be dry enough not to stick to your hands.
place this ball between two sheets of tin foil, on a flat surface, and press with a plate, gently, out to about 6 inch diameter.
Then,peel it off the paper, and slip it into Hot oil...deep fry
til it starts to puff up...maybe 8 min..then. remove and stand
vertical to dry. carefully, slit open the top 2 inches of the
end of the arepa, open it carefully,spoon in some potato mix,
and THEN, pour in your whole egg.seal the arepa closed with a little more raw dough, and return to the oil for 2 min..voila!! 1000pesos!

man...time to eat!!!

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Desideria (Moderator) says on Jan 14, 2005, 10:16:

thanx old gringo Sounds interesting. I've never fried the arepas, only grilled them. They don't puff. I have never even heard about anybody putting potatoes or ground beef inside an arepa. But if you say so, I'm sure you know. I can handle the egg stuff without breaking the yolk, but I never find a place inside the arepa to slide it in.
Cheers,
Desi

"When shall we three meet again? In thunder, lightning, or in rain?"(First Witch in Macbeth)

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oldbongo says on Jan 14, 2005, 10:37:

desi.. can you imagine...
the expert on colombia...
never been to the coast..
a whole new world.
please post your disasters,catastrophies,injuries,
and all the greasy details of your new skill.

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dwmte says on Jan 14, 2005, 16:06:

i'll tell ya'll how i get my arrepas.... even here in the dull city of daytona, which out of truth and respect, is full of wonderful people...it's just dull.

anyway, when that desire wells up in me for a delicious colombian arepa, i simply yell, "mamita, arepas porfavor." y listo...here they come. within minutes. i never paid much attention how the mrs makes them other than the fact that i buy PAN harina for her, a GOYA product, available in almost any market where there's a latin population.

too,that not bieng available, any medium ground white cornmeal works fine.

and for you, old gringo, YELLOW CORNMEAL? that's a first, how do they taste? other's must be familiar with them, 'cause i didn't hear any body else moan. in my fifteen years in the 'colombia thing' i never even heard of a YELLO arepa. fill me in, bro.

peace,

dw

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oldbongo says on Jan 14, 2005, 16:17:

please,..... am i the only english speaking costeno here???

duh...............

have we heard of a place called cartagena...

it's that sunny place on the coast where arepas con huevo
are yellow,and people know that
the things that cachacos eat are really old
sweat sox that they mix with sawdust and grill over a gas flame
if you're lucky, and call arepas.
ask any cartagenero...

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